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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Appetizers, Fish, on May 16th, 2009.

bbq-southern-shrimp

I don’t know about you, but I don’t buy very much shrimp anymore. According to the shrimp police, or the fish police, or the FDA?, eating almost any kind of shrimp is questionable because of the raising conditions, what they’re fed and what kind of unhealthy minerals we then ingest. I read recently that U.S. grown shrimp are safe, though. But, it’s hard to find U.S. raised shrimp these days. I’ve been looking, but haven’t found any in several months of inspecting labels in minute fine print at my local stores. Of course, I don’t (won’t) buy shrimp from the regular grocery stores anyway. Those shrimp don’t even look appealing, sorry to say. Usually I trust Trader Joe’s, but these shrimp pictured above came from Thailand, I think. Probably not a good source, either. So right now my freezer is empty of shrimp, and may be so for awhile. Makes me sad, because I really like shrimp. Sigh.

Well anyway, I decided to whip up something with this last bag. I went to my to-try recipes and found something called Southern BBQ shrimp. Well, these aren’t like any kind of “barbecue” I know. They don’t even make a fly-by over an outdoor grill. They’re broiled. (And no, you wouldn’t want to grill them because they’d burn with the amount of brown sugar in the marinade.) So how come the name? Well, it’s a southern (American) tradition – making a “barbecue” kind of sauce with Worcestershire sauce, butter and brown sugar. This recipe also had lemon juice, and some seasoning too. Whatever it’s called, it was easy to make. And QUICK. The recipe came from Bon Appetit, in July, 2006. With a nice multi-vegetable green salad, this was dinner. The article recommended some baguette slices on the side too. I used shrimp with only the tail shells attached, but the recipe calls for raw, full-shell types. Some of these versions of Southern BBQ shrimp came from shrimp boat chefs, when they were out at sea. Maybe somebody who reads my blog and is from the South will weigh-in on the origin of this kind of barbecue . . .
printer-friendly PDF

Southern “Barbecue” Shrimp

Recipe: Bon Appétit | July 2006
Servings: 4

1 pound shrimp, large, deveined but with tails and shells intact
6 tablespoons unsalted butter — (3/4 stick) melted
1/3 cup Worcestershire sauce
1/3 cup fresh lemon juice
2 tablespoons brown sugar — (packed)
2 tablespoons Old Bay seasoning or other seafood seasoning
Lemon wedges
Crusty baguette slices

1. Preheat broiler. Cover rimmed baking sheet with foil and spread shrimp on sheet.
2. Mix melted butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning in medium bowl for sauce. Pour half of sauce over shrimp and stir to coat.
3. Broil until shrimp are just opaque in center, about 2 1/2 minutes per side. Transfer to platter; serve with lemon wedges, baguette slices, and remaining sauce.
Per Serving: 278 Calories; 18g Fat (58.3% calories from fat); 19g Protein; 10g Carbohydrate; trace Dietary Fiber; 221mg Cholesterol; 400mg Sodium.

A year ago: Greek Pita Sandwich
Two years ago: Roasted Poblano Asiago Soup (oh, a real favorite)

Posted in Appetizers, on May 11th, 2009.

A black bean combo with poblano chiles, onion, spices, topped with sour cream then a roasted chile salsa

A black bean mixture with roasted poblano chiles, onion, spices, spread with a layer of sour cream and topped with a roasted New Mexico chile salsa

Making this a couple of days ago, I could hardly keep my tasting spoon out of the food processor as I was whizzing up the bean mixture. Oh is it good! Thanks to Phillis Carey, who made this at a recent cooking class. It took me about 3 days to decide this needed to be on the menu for our weekend family birthday.

Now, I’ll be the first one to tell you that there is a moderate amount of prep to making this – it’s not like buying canned bean dip and spreading on some sour cream and jarred chile salsa and calling it done.

There’s a fairly simple chile salsa to make (dried chiles, fresh tomatoes, onion, garlic, oregano, cider vinegar and salt) first. The bean layer isn’t all that hard exactly, but you do have to char the chiles first (poblano/pasilla), peel, seed and chop them. With onion, garlic, fresh lime juice, cilantro, then some seasonings, it does take a few minutes to prep too. A note about the chiles . . . New Mexican chiles are nothing more than dried Anaheim chiles (they’re not hot). You may also see them as “California chiles.” I believe they’re the same thing. These are not necessarily chiles FROM New Mexico – but once Anaheims are dried they seem to be attached to New Mexico (they do grow thousands of pounds of them).

black-bean-layered-dipThe bean layer is spread into a flat dish (like a decorative pie plate at right) and allowed to chill awhile. Meanwhile you can make the chile salsa (including a bit of broiling and baking time for the tomatoes, onions and garlic). The food processor makes simple work, though, of the sauce once the ingredients are all ready to go. The salsa recipe makes more than you’ll need, but it can be used for other things (another recipe from the class that I’ll share soon). I actually used two poblano chiles when I made it, but I like that chile flavor.

An hour before you’re ready to serve this, remove the bean mixture from the refrigerator (so the dip isn’t chilled-cold), then just before serving you spread on the sour cream, then the salsa. Done. Your guests will just not recognize this from the throw-together-from-cans-type of layered bean dip. The flavors are deep (not hot) and complex. Serve with tortilla chips, and I defy you to stop at one! I heard comments like this: “wow, what’s IN this,  “Mom, this is amazing,” and “is this ever GOOD!”
printer-friendly PDF (two pages)

Black Bean Layered Dip with New Mexican Chile Salsa

Recipe: Phillis Carey, cooking instructor and author
Servings: 8

1 teaspoon vegetable oil
2 cloves garlic — minced (use large cloves)
1 whole poblano chile — roasted, skinned and diced (or use canned Ortega)
1/2 cup onion — chopped
30 ounces canned black beans — drained, rinsed
3 tablespoons fresh lime juice
1/4 cup cilantro — chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne — or to taste
2 tablespoons water
2 tablespoons cilantro — chopped, for garnish on top
1/2 cup Roasted New Mexico Chile Salsa (below)
Tortilla chips

1. Heat oil in a large nonstick skillet over medium heat. Add garlic, poblano chile and onion. Cook until tender, about 5 minutes. Remove from heat.
2. In food processor blend beans, lime juice, 1/4 cup cilantro, spices and water until smooth, adding up to 2 T. more water if necessary to make a fairly smooth consistency. Add onion mixture and blend until smooth. A bit of chunky texture is okay. Spread mixture into a shallow bowl or pie plate, cover and chill for 2 hours, or up to 1 day. Allow bean mixture to sit out for an hour before continuing.
3. Spread top of bean mixture with sour cream and spoon salsa over the top. Sprinkle top with additional cilantro.
Per Serving: 111 Calories; 2g Fat (13.1% calories from fat); 6g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 545mg Sodium.

Roasted New Mexico Chile Salsa

4 whole dried New Mexico chiles
3 medium plum tomatoes
1/2 small white onion — sliced
6 cloves garlic — peeled
1/4 teaspoon dried oregano — Mexican, if available
1 1/2 tablespoons cider vinegar
1/2 cup water — approximately
1 1/2 teaspoons salt

1. Pull the stems off the dried chiles, tear them open (flat) and shake out the seeds. Place in a bowl, cover with hot tap water and lay a plate on top to keep them submerged, for about 20-30 minutes.
2. Preheat broiler. Place whole tomatoes on a broiler pan or baking sheet (line with foil) and broil for about 6 minutes, or until blackened in spot. Turn them over and roast another 6 minutes or so, until soft and blackened in spots. Cool.
3. Turn oven to 425. Separate onion on a baking sheet and combine with garlic cloves. Set in the oven. Stir carefully every few minutes, until the onions and garlic are soft, about 15 minutes.
4. Place roasted tomatoes and drained chiles in blender (or food processor) and process to a fairly smooth paste. Scrape 2/3 of the puree into a large bowl. Roughly chop the onions and garlic, and add to blender with the remaining chile-tomato mixture. Pulse repeatedly until all are finely chopped, adding a bit of water as necessary, to keep the mixture loose. Scrape puree into the bowl, then stir in oregano and vinegar, then add enough water to thin it a bit. Taste it and season with salt, and maybe a bit of sugar if it tastes bitter. Use immediately, or keep refrigerated up to 5 days. Makes about 2 1/2 cups.
Per Serving: 96 Calories; 1g Fat (6.7% calories from fat); 4g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3226mg Sodium.

A year ago: Lemon Rice Pilaf

Posted in Appetizers, Books, Miscellaneous, on April 22nd, 2009.

pickled-grapes

Buying the book A HomeMade Life, by Molly Wizenberg (the writer of the blog Orangette) was a given. I’m just so proud to be in the same league (Molly and the others are in the major leagues, I’m in the minors) as the few other bloggers who are published authors – published mostly because of writing a food blog.

The stories in the book are refreshing reflections on her life – her growing up years, with recipes included. Then when she became an adult, she began cooking in earnest on her own and discovered how much she enjoyed it. (And now, she and Brandon, her husband – you read all about him in the book too – are about to open a restaurant in Seattle, called Delancey.) Her chapters are so darned CUTE. She has a sparkly wit and weaves wonderful tales. Even though I’d read some of it over at her blog, in book form it was just as entrancing. And the recipes are not your mainstream potato salad or tomato soup. They’re different, like Meatballs with Pine Nuts, Cilantro and Golden Raisins, Bouchons au Thon (a quiche/pate kind of muffin-style omelet, sort of), Bread Salad with Cherries, Arugula and Goat Cheese, and this, the Pickled Grapes. Why pickled grapes? Because Brandon is a pickle nut, of course.

pickled-grapes-snippedPossibly I’d never have tried this recipe except that Smitten Kitchen did and raved on and on. So I looked again at the recipe in the book – it’s so EASY. You make a vinegar brine with a cinnamon stick, brown mustard seeds (gee, I even HAD some of those) and whole peppercorns. You cut off the little stems ends (the belly-button ends, Molly tells us) and soak the grapes in the brine.

Serving this on top of some fresh goat cheese was so fun. Once you taste them, you know they’re grapes, but looking at them on the plate (top photo) you might wonder. They’d be equally at home served with pieces of cheese – maybe even some veiny Blue or Cambazola, for instance. Serve with crackers. If serving with a soft cheese, I think the grapes should be chopped up (once brined). That way they’d stick to the cheese a bit easier.  If serving with firmer cheese, leaving them in whole or halves would be better. Molly adds the hot brine to the grapes. Smitten Kitchen cooled the brine first, then marinated them. Your choice. Whichever way, you’ll be glad you tried these. They’re just flat-out delicious.
printer-friendly PDF

Pickled Grapes with Cinnamon
and Black Pepper

Recipe: From A Homemade Life, adapted from a Susan Kaplan recipe
Servings: 10
COOK’S NOTES: If you are serving this with soft cheese, cut each of the grapes in several small pieces (will stick to the cheese better and makes it easier to eat). If serving with a harder cheese, cut the grapes in half (so the moist cut half will stick to the cheese).

1 pound grapes — red or black, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 teaspoons brown mustard seeds — or yellow
1 teaspoon whole black peppercorns
1 cinnamon stick — (2 1/2-inch) cut in half (if using two jars, otherwise leave whole)
1/4 teaspoon salt

1. Rinse and dry the grapes, and pull them carefully from their stems. Using a small sharp knife, trim away the “belly button” at the stem end of the grape, exposing a bit of the flesh inside. Divide the grapes among 2 pint-sized clean, dry canning jars.
2. In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium heat and then you have two choices. The original recipe has you pour the bring mixture over the grapes and let them cool together. Or, if you would prefer a more gentle brine, cool the brine completely before pouring it over. The former will yield a more tender pickle, and it will pick up the brine’s flavor faster. The latter will take a bit longer to souse, but the grapes will stay more firm. Both will be delicious.
3. Once cool, chill the grape and brine mixture in their jars in the refrigerator for at least eight hours or overnight. Serve cold over cream cheese, a small log of goat cheese, or as part of a cheese course.
Per Serving: 116 Calories; trace Fat (1.6% calories from fat); trace Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 55mg Sodium.

A year ago: What is it about Plates?, a post about my obsession with plates, china, etc.

Posted in Appetizers, on March 4th, 2009.

guacamole

There were a few years in there when I didn’t even make guacamole because of the cost of the avocados. Here in California, where most people were raised on the stuff, if not at home, in Mexican restaurants, that’s almost sacrilegious! Normally I don’t follow a recipe, but just add in ingredients to the avos (in case you live in an avocado free zone of the world, the shortened word is pronounced A-voh). Those add-ins are minced green onion, jalapeno, lime or lemon juice, sometimes tomatoes, sometimes sour cream, or mayo. But even I know that some of those ingredients are not true to the Central Mexican heritage of the dish.

But, since Costco has avos year ’round, and at a reasonable price, I pick up a bag (usually 5 of them) now and then. Mostly they’re used in salads around my house, but since we were going to our son’s home for dinner and I still had 4 of them in the fridge, well, hey, guac here we come.

Turning to Diana Kennedy’s tome, The Essential Cuisines of Mexico, about all things Mexican food, I learned that the word guacamole is a combination of two Mexican words that mean avocado and mixture or concoction. Well, yes, that’s exactly what it is. I learned that in Mexico it’s always served immediately upon making it – no sitting around the the refrigerator at all, with the pit in it. And they make it in a molcajetemolcajete, (pictured right, from Wikipedia) that big, round stone mortar and pestle used all over Mexico to mash things (spices, beans, or whatever). Not owning a molcajete, I turned to my food processor instead. Kennedy suggests using a blender for the base mixture (white onion, chile peppers and cilantro), but no way would my blender grind up a bunch of dry-ish ingredients like that. My food processor did a fairly adequate job of mincing up the base, then I chopped in the avos by hand, added some salt and pepper. Then, because I was making this ahead, I added some lemon juice. Not much, and that isn’t in Kennedy’s recipe at all.

Surprisingly, there is no garlic in the authentic version. I was quite surprised. And really, I was surprised there wasn’t lime juice in it from the get-go. But what I’ll tell you is that it was fabulous. Absolutely off the charts delicious. So, if Costco carries avos in your part of the country, get some and make this. Then, of course, you have to serve it with really good, high-fat fried tortilla chips. Make your own if you can; otherwise packaged chips will do. And if you can, make it just before serving.
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Guacamole by Diana Kennedy

Recipe: Adapted slightly from Diana Kennedy’s book, The Essential Cuisines of Mexico
Servings: 8-12 (a guess – makes 2 1/2 cups)
Serving Ideas: Serve with crispy tortilla chips.

2 tablespoons white onion — chopped
4 whole serrano pepper — or substitute other chiles of choice
4 tablespoons cilantro — chopped salt to taste
3 large avocados — Hass, preferably
4 ounces tomatoes — diced finely
1/2 whole lime — juice only (optional – not in the Kennedy recipe)
GARNISH:
1 tablespoon white onion — minced
2 tablespoons cilantro — minced

1. Grind together the onion, chiles, cilantro and salt to a paste. (Alternately, pulse to a fine mince in a food processor. Not authentic, but okay.)
2. Cut the avocados in halves, remove pits and squeeze the flesh out of the shells and mash into the chile base, to a textured consistency. This should not be a smooth mixture, but still have some chunkiness to it.
3. Add all but a tablespoon of the tomatoes. Taste for seasoning. (Add pepper if desired.)
4. Scoop out into a serving bowl and garnish with the tomatoes, and the white onion and cilantro. Guacamole does not keep, so eat it up the same day as it’s made.
Per Serving: 131 Calories; 12g Fat (72.7% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium.

Posted in Appetizers, on March 3rd, 2009.

jicama-sticks-w-chile-powder

Have you ever had jicama? (Pronounced HEE-kah-ma.) It’s such an odd thing (actually it’s a root, the only edible thing on the jicama plant, as the leaves and seeds are toxic, so I read). To some people it’s simply so unusual, they won’t try it. Or eat it. It has an odd texture – crispy sort of – like a water chestnut. It crunches like them, anyway. It contains a lot of water, so it stays moist for a long time. Some foodies liken the taste to a cross between a water chestnut and a pear. I don’t find the pear in it, since to me the taste of a jicama is non-descript. But it adds a lot to a veggie platter. And the best part about jicama is that it doesn’t turn color or get limp – even after hours. Like avocado, or carrots and celery, or some other veggies. And it’s extremely low in calorie too.

jicama-collageYou can cut it into different shapes. It can be used in sushi rolls, a cole slaw, or as in crunchy little wisps in a sandwich wrap (these ideas I got from a Cooking Light article). I have one recipe for a jicama slaw that is wonderfully flavorful with citrus and citrus juice. I haven’t posted that recipe, but maybe I’ll need to do that. Perhaps I’ll make it with the leftover jicama I have on hand.

Here in California we see (and use) jicama in salads sometimes. I buy it now and then. Usually I can’t manage to finish a whole jicama before it goes bad, so I try to buy small ones – if they’re available. Jicama comes from Mexico (where they call it a yam bean or a Mexican turnip).

My favorite way to eat jicama, though, is this one – what you see in the photo above. You simply roll the jicama sticks in some lime juice (or lemon if that’s all you  have) and then in some chili powder. Don’t use hot chili powder, just regular flavorful type – grocery store type is fine. That’s it. Stand them up in a bowl and serve. You don’t want to serve this with a dip – it doesn’t need anything at all to serve with it.
printer-friendly PDF

Jicama Sticks with Latin Flavor

Recipe: Don’t know where this came from

1 whole jicama
1-2 limes, squeezed
1 T. chili powder

1. Peel jicama. You can try to use a vegetable peeler, but usually I revert to a knife. Cut off any stringy stuff on the outside edges once it’s peeled. Cut into fairly uniform sticks, about 1/3 inch per side, and about 2-3 inches long.
2. Squeeze the lime juice into a flat plate or pan. Sprinkle chili powder into a similar vessel. Roll the individual jicama sticks in lime juice, then roll in the chili powder. You don’t want the sticks to be completely coated in chili powder (that would be too much). Stand up in a small ramekin and serve.

A year ago: Orange Jalapeno Vinaigrette

Posted in Appetizers, on February 24th, 2009.

blt-dunk-take-2

The other night I took a veggie platter to the home of some friends, Lucy & Wayne, who live in Pasadena (an hour’s drive from where we live). Lucy is the penultimate hostess – with the most exquisite table settings, and glorious food. Maybe when I grow up I’ll entertain as seamlessly as she does. She’s never flustered. I admire that.

The dinner the other night was a belated Valentine’s celebration. All couples who know one another well. Each person was asked to bring a poem, short story, (joke, perhaps), or some personal story to tell about love. We also shared the stories about how each couple met, which was very fun. Lucy’s dinner was based around food in poetry. There were 3 courses served at the table (my veggies were served in the living room with glasses of champagne prior to sitting down at their beautiful table). With each course, Wayne read a bit of poetry.

The first one was a children’s poem which included something about mincemeat. So Lucy served a delicious, warmed pate with her homemade mincemeat and a phyllo dough “purse” sitting on top (along with a really special apple cider ice wine from Quebec). And it was all topped with watercress and a tasty vinaigrette too. The second course was a poem about pigs, so it was a fabulous stuffed pork roast with baked cabbage and golden raisins, nestled on a mound of fluffy mashed potatoes and a clear gravy drizzled over it all (along with an Oregon Pinot Noir). The third course (dessert) was a poem about blackberries, so we had an incredible 5-layer blackberry cake with blackberry curd (Lucy made that too) and fresh blackberries (that served with 28-year old Port from Portugal). All through the evening, then, the different couples shared stories, jokes, wedding photos. It was a very fun evening. We all had some good belly laughs.

For us, I’d found a little poem in our local paper, which I gave to Dave to read. It’s ever-so-cute. Our newspaper had requested submissions of romantic text messages from readers. Be sure to read it all the way through, and forget about the fact that it’s corny . . .

When you and I are far apart,
Can sorrow break our tender hearts,
I really love you, yes I do,
Sleep is sweet when I dream of you,
All you are is a blooming rose,
Night is here so I must close.
With care read the first word in each line
You will there a question find . . .

Get it, huh, huh, huh? Above published in the Orange County Register, February 14, 2009, and submitted by Donna Johnson, from Long Beach.

When it was MY turn to share, I read a poem from a favorite book of mine: Other People’s Love Letters: 150 Letters You Were Never Meant To See. It’s a precious book, although most of the letters in it could not be repeated here as they’re a bit too risque. The letters, notes and email messages covered a wide range of years (as early as World War II), and are reproduced in the book on whatever they were written on. Lined paper, pink paper, brown paper bags, all myriad of writing surfaces. What I read was a long, LONG list of things a woman loved about her husband. Very sweet, poignant, heartfelt, adorable. Little everyday things, but a very special list. In the addendum to the book, the editor, Bill Shapiro, shared that a few days after the Valentine list was given to her husband, she was killed in an automobile accident. If you’re intrigued by the book idea, go to the Other People’s Love Letters website.

So, let’s get back to food, shall we? Usually when I make this dunk/dip, it’s made with mayo plus the tomatoes, green onions and bacon, but I decided to make a modification – since this was going to be served with veggies instead of crackers or pita chips, I thought the ratio of mayo to tomatoes was too high. So I made it with some light sour cream added. I used some mayo, but added a bit more sour cream to the mixture. And now that I use my alligator chopper so much, I decided to make this without using the food processor. The finely minced tomatoes out of the chopper were the perfect size. So everything was just hand minced, combined and chilled for a few hours before serving.

I served everything in ramekins, standing up as best I could make them. The asparagus and haricot verts were in short, clear glasses. And I put the dunk/dip in a ramekin on TOP of another ramekin turned upside down so the dunk/dip was elevated (looked nicer and made it easier for people to dip the veggies into it). On my huge platter I served fresh asparagus (those spears were eaten first, I think), cucumber slices, haricot verts, radishes (the dip was hard to scoop with them, I must admit), fennel slices, celery, sugar snap peas and carrots. I also served jicama, but I’ll write a separate post about that.
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Bacon & Tomato Dunk Take Two

Recipe: Adapted from Michele Braden,
Fast & Fabulous Hors d’oeurves, 1992
Servings: 6-10

3 slices thick-sliced bacon — minced
2 medium ripe tomatoes
1/4 cup mayonnaise — Best Foods
1/3 cup light sour cream
1 1/2 teaspoons Dijon mustard
3 tablespoons green onions — finely minced
2 tablespoons parsley

1. Cook bacon (very finely minced) until crisp, drain on paper towels and cool.
2. Very finely mince the tomatoes after scraping out the seeds. Finely mince the green onions. Add both to a small bowl, then add the mayo, sour cream, mustard.
3. Add bacon and parsley (saving a little to sprinkle on top if desired), cover, and refrigerate for a few hours and up to 3 days.
Per Serving: 186 Calories; 19g Fat (87.7% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 231mg Sodium.

If you like this, check out the original Bacon & Tomato Dunk.

If a BLT combination is a favorite for you, check out this recipe for BLT Salad that’s one of my favorites.
A year ago: Armenian Parsley Walnut Salad

Posted in Appetizers, on February 18th, 2009.

Likely you’ll look at this and think – uh – ho-hum ham and cheese. Nope. Not cheese, and not ho-hum, either. The middle layer is pear. And that little golden nugget on top is crystallized ginger.

These appetizers are really easy, except for assembling them. Not that assembling is hard, just a bit time consuming. My DH, Dave, did it for me, moments before our guests arrived.

The ham cubes are soaked in port wine. (And if you don’t want to imbibe, just eliminate that step – they’ll still be awesomely good.) That’s it. Nothing all that unusual. You can use canned pears if that’s easier. We used fresh, just because we had them. The crystallized ginger I had was in small pieces. The bite (toothpick) might have handled two small pieces of ginger, but I advise you taste first. You do want about equal sizes of pear and ham – that we’ve learned from the years of making these. I was supposed to grate some nutmeg on top – oops, forgot. The nutmeg does add just a little scent of something different, so when YOU make them, do add it.

I found this recipe – years and years ago – in some English cookbook I have (or had). And have been making them ever since.
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Ginger Picks

Recipe: From an old English cookbook I have (but now can’t find)
Servings: 10

6 ounces ham — in cubes
1 pound pear halves — canned
1/4 cup crystallized ginger — in small pieces
1/2 cup port wine
1/2 teaspoon nutmeg — fresh grated
Cocktail picks or toothpicks
1. Place ham cubes in a zipper locked plastic bag with the port. Allow to marinate for 1-3 hours. Drain and blot ham with paper towels.
2. On decorative cocktail pick or toothpick, skewer a piece of ginger (carefully, as the pieces may crack if they’re too dry), a small piece of pear and a piece of ham. Repeat. You may need to experiment with the size of pear to ham and ginger. It needs very little ginger, but use a pear chunk almost equal in size to the ham.
3. Stand upright in a small dish just large enough to hold them.
4. Grate with fresh nutmeg and place on decorative platter to serve.
Per Serving: 87 Calories; 2g Fat (22.3% calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 229mg Sodium.

A year ago: Pear & Chocolate Tart (a favorite)

Posted in Appetizers, on February 14th, 2009.

gorgonzola-crostini

This recipe has been collecting dust for years. And years. And years. My notes say I got it from a MasterCook message board, but after sleuthing on the internet about it, it seems this recipe originated from the California Table Grape Commission. I found this version at a website called Taste of Home, posted by someone named chefly.

I was getting a head start on all the food prep for tonight, so made this a couple of days ahead. And because I wanted to see what it tasted like before the big evening, we had a few as a snack (actually our lunch). The only caveat I’d tell you is that you don’t want to add the pine nuts or grapes until you’re about ready to assemble these. No soggy nuts or grape juice oozing, thank you. I made the cheese mixture sans grapes and nuts, and just added them at the last minute. Do bring the cheese mixture to room temperature, though, as you’ll never get it to spread otherwise. The mixture gets spread on a baguette slice and is baked or broiled. Watch them carefully, though, as they’ll burn easily.

The combination of fresh grapes in this cheese spread is masterful. You’ll like the texture change. The original recipe said to cut the grapes in half. That’s not enough – they need to be cut in quarters. But that really doesn’t take long if you have a very sharp knife. Once spread on the baguette slices and baked, the cheesy mixture is just sublime. Melts in your mouth. The gorgonzola is not overpowering (really). The grapes are what make this, so don’t eliminate them.

The nuts can be baked for 7 minutes or so to toast them, or toss them around in a nonstick skillet for even less time, which is what I did. Let the crostini cool just a minute or two before serving so people don’t burn the roofs of their mouths. I sprinkled a tiny bit of Italian parsley on top just for decoration. I’ve added it to the recipe.
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Files: MasterCook 5+ and MasterCook 14 (click to open MC – 14 includes photo)

Gorgonzola, Grape and Nut Crostini

Recipe: California Table Grape Commission
Servings: 15 (about 2 each)
Serving Ideas: Can also be served cold on toasted baguette slices.

1 small baguette — thinly sliced (about 30 slices)
Olive oil
4 ounces cream cheese — at room temperature
1/4 cup mayonnaise
1 cup Gorgonzola cheese — crumbled, or other blue cheese type
2 tablespoons green onion — finely chopped
Freshly ground black pepper — to taste
1 cup red grapes — seedless, quartered
1/2 cup pine nuts — toasted
2 tablespoons Italian parsley — finely minced (garnish)

1. Preheat broiler and adjust rack so that it is about 4 inches from heat source. Brush one side of each bread piece lightly with olive oil. Place bread on baking sheet with oil-side up and broil until lightly toasted, watching carefully so as not to burn. Remove sheet from oven and set aside.
2. Beat together cream cheese, mayonnaise, Gorgonzola cheese, and green onions; season with salt and pepper. Fold in grapes and pine nuts. Spread generously (about 1 tablespoon) of mixture onto untoasted side of each bread piece, spreading clear out to edges, and replace on baking sheet, cheese-side up. Broil until cheese mixture is heated and lightly browned, about 3 minutes, watching carefully, again, so as not to burn. Wait just a minute or two, then serve with Italian parsley sprinkled on top. To toast pine nuts, bake on cookie sheet in oven preheated to 350ºF until lightly browned, about seven minutes.
Per Serving (2 per person): 225 Calories; 14g Fat (54.1% calories from fat); 8g Protein; 19g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 448mg Sodium.

A year ago: Orzo Carbonara

Posted in Appetizers, on January 30th, 2009.

avo-pecan-cheese

A week or so ago we were entertaining for dinner, and I had some avocados that needed using. They’re in season at the moment (mine came from Costco), and they were just gosh-darned delicious. I made two avocado appetizers that night, of which this is one. Some preferred this one; others preferred the other one. Both were good. Both were different. This one has cream cheese as it’s main ingredient. And I used pecans, although if I make this again, I’ll use the pistachios called for in the recipe, or walnuts. The pecans didn’t blend well with the avocado, I don’t think. But I liked the cheesy mixture very much.

The recipe came from one of my favorite cooking instructors, Phillis Carey. And from her cookbook Fast & Fabulous Entertaining Menus. As printed, you mix this up by hand, but I decided to make a shortcut and let the food processor help me instead. It was an easy cheese log to make, therefore – with the avocado and cream cheese, some garlic, Jack cheese (nobody could taste it), some nuts and a squirt of Worcestershire. The hardest part was forming this stuff into a log shape. Even after it had chilled for awhile, it was still quite soft, but I was able to get it to sort-of roll it out onto a serving platter, then put a knife in it for easy spreading onto toasted baguette slices. Don’t keep it for more than a few days, though as it begins to turn brown.
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Avocado Cheese Roll with Nuts

Recipe: From Phillis Careys’ book Fast & Fabulous Entertaining Menus
Servings: 8

1 whole avocado — ripe
1/2 cup nuts — pistachios or walnuts, toasted
8 ounces cream cheese — softened
1/4 cup Jack cheese — grated
1 teaspoon fresh lime juice — or lemon juice
1 small garlic clove — minced
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pinch cayenne
1/4 cup nuts — pistachios or walnuts

1. Peel avocado and dice. Rinse in cool water to delay the color change. Transfer to a small bowl and mash with a fork. Mix in the toasted nuts, cream cheese, Jack cheese, lime juice, Worcestershire, garlic, salt and cayenne. Stir to combine. Cover and chill mixture for about 30 minutes until the cream cheese firms up a bit.
2. Scoop the mixture out onto a long piece of plastic wrap. Shape into a log about 1 1/2 to 2 inches in diameter. Cup the remaining nuts in your palm and press onto the mixture and more or less cover it. Wrap up, wrap again in foil and chill for 2 hours or more, or overnight. Serve with baguette slices or crackers and a knife for spreading. Eat within a day or two.
Per Serving: 223 Calories; 21g Fat (81.9% calories from fat); 5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 156mg Sodium.

A year ago: Mashed Potatoes with Mascarpone Cheese

Posted in Appetizers, on January 2nd, 2009.

onion-dip

Back about a month ago I’d read a recipe over at Heidi Swanson’s blog, 101 cookbooks. She’d had an idea in mind for awhile to revamp the ubiquitous Lipton’s onion soup dip to something more healthy, probably with less sodium too. And obviously NOT using the Lipton soup mix at all. She did it! I had printed out the recipe and was just waiting for the opportunity to make it.

The ingredients are quite simple – the only hitch was the hour-long cooking (caramelizing) of the onions. And after going back to look at Heidi’s photos, I think maybe I didn’t quite caramelize my onions enough. But the dip was great. Very onion-y, and a good texture made with Greek yogurt (plain) and low-fat sour cream. The dip has onion powder in it – and Heidi indicated you need to taste it as you make it, to be certain it’s has enough onion flavor (make sure you don’t use onion salt). I added more than the recipe suggested, but maybe not quite double the amount. Maybe onion powder varies by producer? She also suggested using dehydrated onion pieces, finely ground, if you don’t have the powder. That would work too. What you want is more prominent onion flavor, and that’s what the powder provides. Heidi also served it with 2/3 of the onions IN the dip and the other third on top – so everyone will know this is not Lipton’s. I served it with toasted baguette slices, but it could be done with crackers, or even the ever-popular Fritos. I also added some parsley on top, just to make it look pretty. Heidi also suggested that firm tofu could be substituted for some of the dairy in this.
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Caramelized Onion Dip

Recipe: Heidi Swanson, 101 Cookbooks blog
Servings: 10

2 tablespoons extra virgin olive oil
2 large yellow onions — about 1 1/2 pounds, finely chopped
3/4 cup sour cream low (fat is fine)
3/4 cup Greek yogurt, full-fat (low-fat is fine)
3 teaspoons onion powder
1/2 teaspoon salt — scant
2 tablespoons Italian parsley — garnish, optional

1. In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized – roughly 40 or 50 minutes (see photo). Set aside and let cool.
2. In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. Garnish with Italian parsley, if using. Best served at room temperature.
Per Serving (assuming it serves 10): 92 Calories; 8g Fat (74.8% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 126mg Sodium.

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